Easy Carrot Soup Recipe

Preheat the oven to 400 degrees F for the cheesy toast toppers.

In a large pot over medium heat, add butter and onions. Cook for 3 to 4 minutes until onions turn translucent, but don’t let them brown at all. Season with a pinch of salt.

Add carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds just until the garlic becomes fragrant.

Add stock and bring mixture to a simmer. Cover and simmer for 15 minutes until carrots are very tender.

Meanwhile, make the cheesy toast dippers. Spread the baguette slices out on a baking sheet and drizzle them with olive oil, then sprinkle generously with finely grated Parmesan cheese.

Bake toasts at 400 degrees F for about 10 to 12 minutes until edges are browned and Parmesan cheese is starting to turn a light tan color around the edges.

Remove toasts and set aside.

When carrots are tender, use an immersion blender right in the pot to blend soup until smooth.

If an immersion blender is not available, remove soup from heat and allow to cool until it isn’t steaming hot. Then blend in batches in a standard blender and return it to the pot.

Return the blended soup to low heat and season with salt and white pepper (optional).

Ladle the soup into bowls and swirl about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!

Leftover soup keeps well in the fridge for 5 days, or transfer it to freezer-safe ziptop plastic bags and freeze it for up to 6 months. Reheat the soup gently over low heat on the stovetop.

Don’t freeze the soup after adding cream, because it will most likely separate.